利用蜜二糖面包酵母的菌种选育  

Screening of baker's yeast strains with high melibiose using

作　　者：姜翔[1] 肖冬光[1] 郭学武[1] 葛彦[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室,天津300457

出　　处：《食品科技》2009年第4期24-27,共4页Food Science and Technology

摘　　要：对能利用蜜二糖的葡萄汁酵母M-3进行生孢培养和孢子分离,得到122株单倍体,经筛选后得到一株性能优良的单倍体M-3-16(α),作为杂交实验的亲本。将M-3-16(α)与不利用蜜二糖的面包酵母BY-6(a)单倍体进行杂交,共获得杂交株153株。经杜氏管实验、面团发酵力实验和蜜二糖利用实验等,筛选得到一株能利用蜜二糖的面包酵母BM-31。122 haploid were obtained through spore culture and spore separation text of Saccharomyces uvarum diploid M-3 that can utilize the melibiose. One haploid with good quality was screened as the parent for the hybridization. M-3-16（α） and baker＇s yeast BY-6（a） haploid strain without using melibiose was hybridized, 153 hybrids were identified. After the fermentation test of Durham, fermentation of the dough and utilizing melibiose, one strain of BM-31 was screened with the ability of using melibiose.

关 键 词：面包酵母 葡萄汁酵母 杂交 蜜二糖利用 

分 类 号：TS201.3[轻工技术与工程—食品科学]